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Sardines and anchovies are small varieties of oily fish. Due to their similar size and culinary uses food. They’re often confused with each other, but they’re not the same.

Anchovies are slightly smaller in size and have dark, reddish-grey flesh. Sardines are larger with white flesh. Sardines’ flavor is also less intense than that of anchovies. Especially canned varieties UFABET

You can eat these fish fresh, but they’re often canned. Which changes their nutrient composition. For example, anchovies are commonly canned in salt. Making them very high in sodium.

Sardines and anchovies are a source of healthy omega-3 fats, protein, calcium, selenium, iron, and vitamin B12.

Anchovies are saltwater fish found in oceans worldwide.

Sardines are small, elongated, and oily. They’re silver in color and range in size from 6–12 inches (15–30 cm).

Anchovies are smaller than sardines, ranging from 4-10 inches (10–25 cm). They have a green and blue back with a silver underside.

Although both can be cooked fresh, they’re commonly canned in oil or water to extend their shelf life.

While sardines are processed at 235–320ºF (113–160ºC) before canning, anchovies are often cured in saltwater beforehand. Which gives them their distinct salty flavor.

One of the biggest advantages of fatty fish is that they provide omega-3 fatty acids. They also offer protein and a range of vitamins and minerals, such as iron, calcium, selenium, niacin, and vitamins B12 and D.

All the same, if you’re comparing the canned varieties, you should be mindful of anchovies’ very high sodium content. Anyone watching their salt intake may want to buy canned instead. Or cook either of these fish fresh.